Well, now *that* was interesting! It’s basically the same as Stone’s Smoked Porter, except that there’s a faint sizzle of capsaicin on the finish, and maybe a hint of the flavor of the pepper as well. Subtle–well, subtle if you like a touch of heat–and I really enjoyed it. Now the question is whether the pepper makes this better, worse, or basically the same, and YMMV. I think for me it’s a question of mood and whether I want a little extra challenge. Last night it hit the spot.